Craving classic coconut cookies but watching your carbs? Try our sugar-free macaroons! They're keto-friendly, gluten-free, and absolutely delightful. You'll love them at first bite!
– 1 ¼ cup unsweetened shredded coconut – ⅓ cup Swerve confectioners or keto-friendly sweetener of choice – 3 tablespoons super-fine almond flour – 1 tablespoon gelatin – ⅛ teaspoon salt – 1 tablespoon coconut oil melted – 2 large egg whites at room temperature – ½ teaspoon vanilla extract – ½ teaspoon almond extract – ⅓ cup Lily’s chocolate chips
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Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a medium bowl, combine the coconut, Swerve, almond flour, gelatin, and salt. Stir in the coconut oil.
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Beat the egg whites in the bowl of a stand mixer until firm peaks form. Gently stir in the coconut mixture, vanilla extract, and almond extract.
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Use a cookie scoop to drop the cookies onto the parchment-lined baking sheet. Lightly press with your fingers.
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Bake for 16 to 20 minutes, until golden brown. Transfer to a cooling rack that is lined with parchment paper.
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Melt the chocolate in the top of a double boiler. Drizzle over the cookies.
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